Shawna's Southern Fried Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This fried chicken and rice salad with bacon dressing is an old favorite of mine. Ingredients:
1/2 cup yellow cornmeal |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon cayenne pepper |
1/2 cup buttermilk |
2/3 cup vegetable oil |
1 pound skinless, boneless chicken breast halves |
2 cups cooked white rice |
1/4 cup chopped red bell pepper |
1/4 cup chopped green bell pepper |
1/4 cup chopped red onion |
1/2 head romaine lettuce - rinsed, dried and shredded |
5 slices bacon |
3 tablespoons apple cider vinegar |
1 tablespoon honey |
1/2 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
2. Pour buttermilk in a separate large bowl.
3. Heat the oil in a large, deep skillet over medium-high heat.
4. Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
5. Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
6. Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
7. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
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